Barbecued Pork Roll-Ups

recipe
This sandwich uses bottled barbecue sauce to flavor the pork. Coleslaw mix and preshredded carrots save time and combine for a quick coleslaw.

Yield:

4 servings (serving size: 1 roll-up)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes
Other: 8 Hours, 15 Minutes

Nutritional Information

Calories 295
Fat 10.8 g
Satfat 2.3 g
Protein 21.6 g
Carbohydrate 27.4 g
Cholesterol 61 mg
Iron 2.2 mg
Sodium 787 mg
Caloriesfromfat 33 %
Fiber 2.1 g
Calcium 63 mg

Ingredients

1/2 cup plus 2 tablespoons barbecue sauce, divided
3 tablespoons red wine vinegar, divided
2 tablespoons water
1 garlic clove, minced
1 (12-ounce) pork tenderloin
Cooking spray
1/4 cup light mayonnaise
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 1/2 cups packaged coleslaw
3/4 cup pre-shredded carrot
2 tablespoons chopped fresh parsley
4 (6-inch) flour tortillas

Preparation

Combine 1/2 cup barbecue sauce, 2 tablespoons vinegar, water, and garlic in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

Preheat oven to 400°.

Remove pork from bag; discard marinade. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add pork; cook 2 to 3 minutes, browning on all sides. Remove from heat, and place pan in oven. Bake at 400° for 13 minutes or until a thermometer registers 145°. Brush tenderloin with remaining 2 tablespoons barbecue sauce; bake an additional 5 minutes or until thermometer registers 155°. Remove from oven; let stand 15 minutes. Cut in half crosswise. Slice each half lengthwise into 1/4-inch-thick slices.

Meanwhile, combine remaining 1 tablespoon vinegar, mayonnaise, and next 3 ingredients in a medium bowl. Add coleslaw, carrot, and parsley; toss well to coat. Set aside.

Divide pork evenly among tortillas. Top each with 1/2 cup slaw mixture; roll up tortillas. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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